Ahhhh, Soup Sunday. It’s my favorite thing about cooking. Soup, as I have long mentioned, is my favorite food, and so nothing makes me happier than tending to a giant pot of soup. I happened to make about a thousand gallons of this soup (I doubled everything … but for your benefit, I’m sticking to the regular ratios!). I’m glad I did, though, because this soup is well worth it.
This recipe comes from my new soup cookbook (The Big Book of Soups and Stews, which I received for Christmas from my grandparents). I hope to make a few more recipes from it this year, because there are some great ones! This was a good one to start with, as it has a ton of veregbales, which is good for your post-holiday detox! Enjoy!
- 1/2 c. chopped onion
- 1/2 small eggplant, unpeeled and cut into bite-sized pieces
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsley chopped
- 3 cloves garlic, minced
- 6 c. chicken stock or broth
- 1 can tomato juice
- 1 can small white beans, drained and rice
- 1 large (28 oz.) can diced tomatoes, with juice
- 1-2 c. chicken, pulled from a rotisserie chicken
- 1 zucchini, quartered lengthwise and cut into 1/2 inch slices
- 2 tbsp. dill weed, coarsely chopped
- 1/2 tsp. Greek seasoning
- 1/2 tsp. salt
- freshly ground pepper, to taste
- Juice of one lemon
- 1/2 c. crumbled feta
- In a large soup pot over night heat, combine onion, eggplant, carrots, celery, garlic, stock, tomato juice and tomatoes. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, at least 25 minutes.
- Increase heat to medium and add beans, zucchini, chicken, dill, Greek seasoning, salt and pepper. Simmer for 10 minutes. Stir in lemon juice, and simmer an additional 5 minutes. Ladle into bowls and sprinkle with feta.